John Myers
Contents
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Ingredients
- 650 g ½ white cabbage
- 100 g 1 Onion
- 100 g 1 leek
- 100 g 1 Carrot
- 30 g 1 parsley root
- 2 tbsp Sunflower oil
- 1,5 liter Vegetable broth (6 teaspoons instant broth)
- 2 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 0,5 tsp Sambal Oelek
- 5 big pinches Coarse sea salt from the mill
- 5 big pinches Colorful pepper from the mill
- 1 tbsp Maggi wort
- 1 tbsp Sweet soy sauce
- 2 tbsp Finely chopped parsley
- 4 tbsp Cooking cream
- Creme fraiche Cheese
Instructions
- Cut out the white cabbage stalk, remove the outer leaves, cut everything into strips (2 - 3 cm wide) and cut the strips into pieces (spots). Peel and dice the onion. Clean and wash the leek and cut into rings. Peel and dice the carrot and parsley root. Heat sunflower oil (2 tbsp) in a saucepan and fry the vegetables (white cabbage pieces, onion cubes, leek rings, carrot cubes and parsley root cubes) in it for 5 minutes. Deglaze / pour in the vegetable stock (1.5 liters) and ground with turmeric (2 teaspoons), whole caraway seeds (1 teaspoon), sambal oelek (½ teaspoon), coarse sea salt from the mill (5 big pinches) and colored pepper from the Season the mill (5 big pinches). Simmer everything with the lid on for 30 minutes. In the last 5 minutes add the chopped parsley (2 tbsp), season with sweet soy sauce (1 tbsp) and Maggi seasoning (1 tbsp) and refine with the cooking cream (4 tbsp). Serve the turmeric and cabbage soup with a dollop of crème fraîche.
